Southern-Style Bean Salad is my a spinoff of the 60’s generation of Three Bean Salad. The great salad revolution began in the early 1960s like so many other cultural cuisines in America. In the decade of more natural and organic ingredients; many Americans were first introduced to bean salads in the sixties, not to mention rice, Bulgar, wheat, all of which were destined to become increasingly popular in the near future.

The original 3 Bean Salad of the ’60s consisted solely of the combination of marinated or pickled kidney beans, chickpeas, and green beans. I know it’s been a good deal of time since I have even thought of that bean salad, so I decided that a good old-fashioned Southern update was in order for this recipe. I decided that three measly types of beans were not going to cut it. I wanted to pay more of a Southern homage to my Bean Salad and decided white beans, black-eyed peas, and black beans would combine really well with the fresh flash steamed green beans and kidney beans.

Let’s talk about all those beans, I know some of you are all about fresh ingredients; with that said you can easily head to the pantry now and sift through all those bags or canisters of beans and dig out a cup of the beans listed and start soaking them now or you can take the easy way and grab 1 can of each black beans, black-eyed peas, kidney beans, white beans, and finally chickpeas.

You might ask, “What would you do Heidy?” Well, truth be told it depends on my mood. I might grab those dried beans and start soaking them or I might be really tired from work and decide to use the canned beans. Far be it from me to be the blogger who lynched you for the use of canned beans. Just please drain and rinse all that salt-laden packing juice off of the canned beans before putting them in this delicious salad.

I prefer using garden fresh green beans in my Southern-Style Bean Salad over canned green beans; actually, if you know me personally, you know I seriously hate canned green beans and pretty much feel the same way about frozen green beans. However, if you want to use a decent organic frozen green bean feel free to do so. Just remember only thaw the green beans they are already flash steam.

I have one question for y’ all bean lovers out there, “Doesn’t this just look so darn good?” I mean look at all those delicious bean flavors mingling together with that dressing. I don’t know about you but this sure doesn’t look like that boring 1960’s version called 3-Bean Salad does it?

When you make Southern-Style Bean Salad remember that you can use dried beans or canned, fresh flash steamed green beans or frozen green beans, the choice is really yours. I have used both and these days there are perfectly good kidney, black beans, black-eyed peas, white beans and chickpeas in a can. Just be sure you drain and rinse them thoroughly. Don’t worry 9 out of 10 people will not know the difference trust me on that.

18 thoughts on “Southern-Style Bean Salad”

When I was a child my parents made a 3 bean salad and I really hated it. I mean hated it. It had the green beans, wax beans, and kidney beans. Can I just say YUCK? This recipe looks great and has more flavor by the ingredients listed. I would love to try your recipe.

Oh this is perfect. I was just looking for some bean salad to pair with fish dinner tomorrow and this is it. It’s loaded with all the things I like. I bet my family will love it to. Saving this recipe!